Buttery & Soft Keto Skillet Flatbread
This keto skillet flatbread is quick, tender and buttery – a low-carb delight perfect for wraps, dipping, or enjoying on its own straight from the pan.
Equipment
- 1 Mixing bowl for combining ingredients
- 1 Skillet for frying flatbreads
Ingredients
Flatbread Ingredients
- 1 cup Almond Flour gives a nice nutty base
- 2 tablespoon Coconut Flour adds light texture and absorbs moisture
- 2 teaspoon Xanthan Gum binds the dough
- ½ teaspoon Baking Powder adds light fluff
- ½ teaspoon Falk Salt enhances flavor
- 1 Whole Egg
- 1 Egg White
- 1 tablespoon Water moistens the dough
- 1 tablespoon Oil for frying
- 1 tablespoon Butter melted, for brushing finished bread
Instructions
Instructions
- Start by mixing almond flour, coconut flour, xanthan gum, baking powder, and salt in a bowl. Make sure you break lumps up, you want it smooth.
- Add the whole egg, egg white, and water to that dry mix. Stir it up till a dough starts to form—it’s kinda sticky but that’s okay.
- Now give that dough a quick knead for a minute or two. You wanna feel it get smooth and elastic. It’s a good workout but easy too.
- Split your dough in four equal chunks. Roll each one out thin, like a little flatbread circle. Not too thick or it won’t cook right.
- Heat your oil in a skillet over medium heat. When it’s hot, lay down your flatbread and cook for 2-3 minutes on each side. You want these golden and slightly crisp but still soft inside.
- Take your bread off the skillet and while it’s warm, brush melted butter all over. The butter soaks in real nice and makes it soft and yummy.
- Serve right away or toss in an airtight container for later. These flatbreads are just as good cold or warmed up quick in a pan.
Notes
Store leftovers in an airtight container. Best served warm but also great cold. Reheat on pan for crispy finish.